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Amish Peanut Butter Cream Pie
Emily

Amish Peanut Butter Cream Pie

This Amish Peanut Butter Cream Pie is a creamy and dreamy no-bake dessert with layers of vanilla pudding, whipped cream, and sweet peanut butter crumbles inside a flaky pie crust. Perfectly chilled, it’s a comforting and nostalgic treat.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Amish
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 baked 9-inch pie crust (cooled)
  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup creamy peanut butter
  • 1 cup whipped cream or Cool Whip
  • 2 cups sweetened whipped cream or 8 oz Cool Whip

Equipment

  • 9-inch pie dish
  • Mixing bowls (small, medium, large)
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a small bowl, mix powdered sugar and 1/4 cup peanut butter until crumbly. Set aside.
  2. In a large bowl, whisk together pudding mix, milk, and 1/2 cup peanut butter for about 2 minutes until thickened.
  3. Gently fold in 1 cup of whipped cream until smooth.
  4. Sprinkle half of the peanut butter crumbles into the cooled pie crust.
  5. Spread the filling evenly over the crust.
  6. Cover with 2 cups whipped cream or Cool Whip.
  7. Sprinkle the remaining crumbles on top.
  8. Refrigerate for at least 2 hours before slicing. Serve chilled.

Notes

  • Ensure your pie crust is fully cooled before you begin assembling the pie to prevent the filling from melting.
  • For the creamiest filling, use whole milk. Lower-fat milk may result in a slightly less rich texture.
  • The pie is best served chilled directly from the refrigerator.